The Best Baked meatballs Parmesan

 These baked meatballs Parmesan are the ultimate delicious and satisfying dinner for the week.  Children and adults agree that this simple dish with homemade meatballs, rich marinara sauce and two cheeses is a recipe to be included in the regular rotation!

Not only is it delicious, but as a bonus, this recipe is also gluten-free, low-carbohydrate and perfect for the keto diet.

I love this recipe for baked meatballs Parmesan for SO many reasons. Here are some things I really appreciate about this dish, and hopefully you will!

  • Everyone loves it! You don't have to argue at dinner, as both children and adults can enjoy this dish.
  • My son loves it so much that the last time we ate it, he asked for leftovers for 3 days in a row!
  • It's BEIDE homemade and simple! These meatballs are made from scratch, but there is no reason to worry, because this recipe is so simplified that the ingredients are usually on hand, and the preparation is super fast so you can have it in the oven, even on a busy weekday.
  • It's absolutely versatile! This dish is nice enough to host guests, but fast enough to prepare even on a full evening! And it's a lot full, so everyone's fed up!
  • Perfect for special diets - These baked meatballs are gluten-free, low in carbohydrates and suitable for the keto diet. If you feed someone with special dietary needs, you are well catered for, and it is insanely delicious even without a special diet!
  • Can be frozen or prepared as a meal - you can prepare this meatball parmesan spout in advance and put it in the freezer for a busy evening, or you can prepare it and use it as a healthy option for next week's meal. See my instructions below for the method on this!

How to serve baked meatballs Parmesan

This dish consists of savoury meat, a delicious tomato sauce and, of course, the sticky cheese.  It can definitely stand as a balanced meal on its own if you just want to serve it on a plate.

There are several ideas for side dishes that also fit well with this dish if you want to round off your table.  Choose one or add a few!


We talked above about the fact that the fat content of the meat is a crucial element to get a perfectly tender meatball, but there are also a few other tricks.

  • Freshly wolfed meat - Do not buy the tubes, but the freshly wolfed meat packets in the store, where you can still see the "strands" of the meat. The pre-packaged tubes are usually already compressed, which can make your meatballs tough.
  • Use your hands - When it's time to mix the meatballs, it's time to get your hands dirty. Literally!  The hands are the best way to mix the meatballs, because this allows you to process the meat with emotion until it has joined together without revising it.
  • Don't overcook it! I talk about it in many of my recipes, but the enemy no. 1 for tender meat is overcooking!  Meatballs should be cooked up to an internal temperature of 160°F to be perfectly through. If they cook for too long, this can lead to dry, tough meat.


  • Meatballs subs - Slice the buns and add butter and a pinch of garlic salt to each side. Place the buns on the grill for 2-4 minutes until the butter has melted and the edges are golden brown. Put the meatballs with the sauce on the buns and put them back in the oven until they are fried.
  • Meatballs Pizza - Use your favorite pizza crust and sprinkle it with a thin layer of marinara sauce.  Chop balls and spread on the crust. Sprinkle the pizza with mozzarella cheese and add any toppings such as green peppers, onions, black olives or mushrooms you want. Bake the pizza as indicated on the pizza dough.
  • Meatball zucchini boats - Halve and hollow out courgettes and place them with the cutting surface up on a baking tray. Sprinkle the zucchini with garlic salt. Quarter the meatballs and place them in the hollowed-out courgettes. Cover with sauce and, if necessary, additional cheese. Bake at 350 degrees for about 20-25 minutes or until the zucchini is soft and the meatballs are fried.


  • 1 lb ground beef
  • 1 lb ground pork
  • 1 cup parmesan cheese grated, divided
  • 1/4 cup heavy cream
  • 1 egg
  • 2 tbsp onion grated
  • 6 cloves garlic pressed
  • 1 tbsp Italian seasoning dried
  • 1/2 tsp ground black pepper
  • 1/2 tsp salt
  • 2 cups marinara sauce
  • 1 cup mozzarella cheese shredded
  • Garnish (optional)
  • 2 tbsp fresh parsley chopped


  1. Combine the beef, pork, 3/4 cup parmesan, heavy cream, egg, onion, garlic, Italian seasoning, salt and pepper, and mix or work with your hands until completely incorporated.
  2. Form Meatballs into 24 balls and place side by side in a 9×13 casserole dish.
  3. Cover the meatballs with marinara sauce, then evenly spread the mozzarella and remaining parmesan cheese over the top. Bake uncovered at 350˚F for 35-45 minutes or until the meatballs are cooked through (160˚F internal temp.)
  4. Remove the casserole dish from oven and let set for 5 minutes. Then serve hot. Enjoy!

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